Apple sponge pudding

 
                            Apple Sponge Pudding
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruit                            Puddings & Custards
                 Sent To Tnt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      to 6 med      apples
      1/4  c             butter
    2      c             brown sugar
    1      tsp           lemon juice
                         Grated peel of 1/2 a lemon
    2                    egg yolks
    1      c             sugar
      1/2  c             cold water
    1      tsp           vanilla
    1      c             all-purpose flour
      1/2  tsp           salt
    1      tsp           baking powder
    2                    egg whites
 
 Pare, core and slice apples. Melt butter in a deep, 9" round cake pan, add
 brown sugar and stir until well mixed. Top with apples and sprinkle with
 lemon juice and peel.
 
 Beat egg yolks and sugar until light and pale yellow. Mix water and
 vanilla. Stir flour with salt and baking powder and add to egg mixture
 alternately with vanilla mixture.
 
 Beat egg whites until stiff, fold into batter and pour over apples. Bake at
 350  degree F oven for 45 to 50 minutes. Serve hot or tepid, and it is best
 not to unmold the pudding.
 
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 NOTES : This pudding is more of a sponge cake over an upside down mixture.
 An Alberta Mennonite sent me the recipe and said it was three generations
 old. Baking powder is a modern change, and the lemon peel is my addition.